November is one of those special times of year when we get together with friends and family and celebrate our relationships with one another. We relive years past and all our hopes and dreams for the years to come. We talk about all the experiences we have had over the past year and most important; the special people, places or events we are most thankful to have been able to be a part of over the past year.

Oftentimes our lives go by so fast that it might all seem a blur until you are sitting down with your family and friends over the turkey dinner and realizing all that you truly have to be thankful for. As we talk this year to those special people in our lives we may recognize many of the struggles people are currently facing in the current economic environment and maybe realize even more so that yes we still have a lot to thank God for. You may have been unemployed for the past year or more or maybe just be in debt up to your ears, or even be losing your home but if you still have your health then at least you have a chance of recovering. Imagine if you couldn’t think, talk or read, couldn’t eat without problems swallowing, unstable on your feet and thinking that you just might die here real soon. No more opportunities for you!

I clearly remember this time last year in my life. In fact I would not be surprised if it forever remains a time for me to reflect back on as one of the most challenging times of my life. At this time last year my husband Lynn was still in the hospital getting sicker and sicker with no clear diagnosis. Talk about frustrating, dealing with at least five Doctor’s of which not a one of them could give us an answer. What is wrong with my husband? Why is he becoming incoherent? Is his speech getting worse or is it all the drugs for this possible situation or that situation? What is the next test we can do because the last 20 didn’t reveal the answer yet? Why do you have to come in here every 2 hours to wake him up? Really I want to know how any one gets better in a hospital! Just some of the questions I bombarded the Dr’s and nurses with regularly… plus many, many more.

In looking back on the thoughts going through my head at that time I clearly remember that finances just were not that important. Our business just was not that important. Our bills just were not that important. Keeping the house clean, going to the grocery store, working out…who really cares when someone so important to you is struggling to live. Now the kids…well they are and will always be very important. But pretty much all else…who cares. It is at times like these that you recognize that it is life and lives that matter. It is the relationships we have with the people we have them with that matter at the end.

So this year, keep your chin up. If you have precious someone’s in your life then THANK GOD because not everyone does. Not everyone will get better from a life threatening disease. Yes my husband, Lynn Lingenfelter has and is currently managing his very rare brain virus called PML. Yes we did eventually (after 3 full weeks) get a diagnosis. A neurosurgeon had to do a brain biopsy to discover what exactly it was killing my husband. And Thank God his medications have brought him almost fully back to where he was before the brain virus started eating his brain.

What will happen in the future? Will he get sick again real soon…like next year? Will he get sick in 3 years or 5 years? When will this virus finally win? I can’t answer that question, just like I can’t answer when I will go home to heaven. But I do know that I will be giving thanks everyday for this day I have. Because it is not about what the tomorrows will bring. It’s about the here and now and enjoying and appreciating the people and places you are right now in this life.

Every time I leave my workout at Fit Transformations, I hear Lynn’s voice saying “Cardio, cardio, cardio”!  And every time, I go home and create a schedule for myself so that I can work cardio into my daily routine.  The schedule is usually ambitious and sometimes unrealistic with my “real” world schedule.  Regardless, I feel as if I am making an effort to work cardio into my day.  Evey, Lynn, and Doug will tell you that cardio is as important as weight training when you are trying to lose weight.  People would see better weight loss results if they were more committed to solid cardio activity on a daily basis.  So then why is it so hard to commit?  For instance, I like to take Spin classes in the morning before I go to work.  I like the way I feel when I am done with the hour class.  I know that I worked hard and that I pushed myself through the entire hour.  On the days I decide to go to class, however, I literally have an internal argument with myself about whether I should get up and go.  I hear myself say, “There is always tomorrow.”  Even when I am in the middle of class, I look at the clock and think, “Well, I could stop now. After all, 35 minutes is better than no minutes.”

I know we have all been there.  We have all had that internal struggle with ourselves between trying to do the right thing for our health and choosing the easy way out or the wrong item to eat.  Weight loss is hard.  For those of us that have struggled with weight, we have to constantly keep our mind focused on choosing the healthy alternative.   Does it ever get easier?  I think it does.  Lynn, Evey, and Doug provide great inspiration, motivation, and education.  Fit Transformations arms you with everything you need to be healthy.  I am starting to try new activities for cardio to mix it up a little so I don’t get bored.  I think about the food I am putting in my mouth and how many calories it is and how long I would have to do a cardio activity to burn it off before I actually eat it.  It is becoming easier and easier to make the right decision every time.  Just remember why you want to lose weight and get healthy.  Make up your mind that you can do this and then start reaching for your goals. I am in my 20th week with Fit Transformation and it has been an awesome journey that I look forward to continuing!

Let me start by saying it was a very good month.  It feels good to be able to say that!  My diet, workouts, everything went off well in spite of the roller coaster action in my emotions.  I really had to battle through several times, whether it was not to eat right, not get busy with my cardio or workout, and even horror of horrors, I almost wanted to quit completely several times.

One day in particular Lynn called and I told him the battle I was having.  I tried to explain that I felt like I was walking on the edge of a cliff, and was afraid I was going to fall.  His response was a quiet “matter of fact”, “Well, Mom, you know you don’t like heights, so why are you on the edge?  Just step back a few steps and you won’t have that feeling.”  After we hung up, my mind began to process that.  Of course Lynn was right.  If I would have kept entertaining those thoughts, I certainly would have gone over the edge.  Instead, I dug in my heels and accepted Lynn’s challenge to step up my program and move to the next level.  In the meantime, Evey sent me an email and told me to put my goals down on paper and put them on my frig.  So, I did that and now I want to keep going.  A week or so later both my daughter, Lori (Lynn’s twin) and a friend of mine said, “Boy, you’re looking great”.  My heart felt such joy!  I believe I broke through, and now I can start another month pressing on to meet my goals.

By the way, I didn’t eat any Halloween candy either.  I got fruit and quarters ready to give out to “trick or treaters”, so I’ll say it again, “It was a very good month.”  Thank you, Lord, and Lynn and Evey.  Today is a new day and a new month.  Let’s get ‘er done!

Molten Lava Cakes

By Clean Eating

Olive Oil cooking spray

1/4  cup plus 1 tbsp unsweetened cocoa powder

1/3  cup Sucanat

3     tbsp unsweetened applesauce

3     tbsp olive oil

1     egg

1     egg white

½    cup white-wheat flour

1     tsp pure vanilla extract

Orange or pears, for garnish (optional)

Preheat oven to 400*F. Lightly spray 4 4-oz custard cups or small ramekins with cooking spray

In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil

In a small bowl, lightly whisk egg and egg white and add cocoa mixture, whisking until smooth.

Stir in flour and vanilla. Divide mixture evenly among prepared custard cups, placing on a baking sheet and bake for 9 minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired, and serve warm.

Serves 4 and has 250 Calories for each cake.

Coco Cran Nut Muffins

By Clean Eating

Olive Oil cooking spray

1     cup spelt flour

½    cup whole-wheat flour

½    cup 5-minute oatmeal

¼    cup unsweetened cocoa powder

½    tsp sea salt (optional)

1     medium apple, peeled and sliced (about 1 cup)

½    tsp baking soda

2     tsp baking powder

½    cup unsalted pecans, chopped

¾    cup 1% buttermilk

1/3  cup 2% Greek yogurt

2     tsp pure vanilla extract

3     egg whites

½    cup raw organic honey

11/4 cups fresh or frozen cranberries

Preheat oven to 375*F. Prepare muffin tin with paper liners or cooking spray.

In a medium bowl, combine whole-wheat flours, oatmeal, cocoa powder, salt (if desired), apple, baking soda, baking powder and pecans. Stir until combined.

In a large bowl, mix together buttermilk, yogurt, vanilla, egg whites and honey. Add dry mixture to wet mixture and stir until moistened. Then gently stir in cranberries. Fill muffin cups halfway. Bake for 20 minutes or until toothpick comes out clean. Let cool for 5 minutes.

Makes 18 muffins and has 120 calories per muffin.

Carrot Cake with Cream-Cheese Honey Drizzle

By Clean Eating Magazine

Olive Oil cooking spray

11/4  cups all-purpose spelt flour

1/3    cup unsweetened coconut, shredded

11/2  tsp cinnamon, ground

11/2  tsp baking powder

1       tsp baking soda

¼      tsp sea salt

½      cup unsweetened sultana raisins (golden raisins)

1       large egg white

1       tsp flaxseed, ground, mixed with 2 tsp water

½      cup raw organic honey

1/3    cup unsweetened applesauce

¼      cup buttermilk or low-fat plain yogurt

2       tbsp olive oil

1       tsp pure vanilla extract

4       oz carrot, peeled and finely shredded (about ½ cup packed)

1/3    cup Cream Cheese Honey Drizzle (see recipe below)

Cut parchment to fit bottom and sides of stoneware insert or ceramic dish of a small 4-to-6 qt. slow cooker. Spray insert or dish with cooking spray and line with prepared parchment. If using a larger 5-to-7-qt. slow cooker, select a foil or glass baking pan that easily fits inside stoneware insert. Mist baking pan with cooking spray and similarly line with parchment.

Place flour, coconut, cinnamon, baking powder, soda and salt in a bowl and whisk lightly to combine. Stir in raisins.

In a separate large bowl, combine egg white and flax-water mixture and whisk until bubbles form. Add honey, applesauce, buttermilk, oil, vanilla and whisk until well blended. Stir in dry ingredients, until just mixed. Fold in carrot and pour into prepared stoneware dish or baking pan. Cover entire top of slow cooker with 3 layers of paper towel and secure with lid. This will catch the extra condensation in the slow cooker and prevent the cake from getting too moist. Bake for 2 to 21/2 hours on low until a knife inserted in centre of cake comes out dry. Remove stoneware dish or baking pan from heat and place on cooling rack until cool.

Slice cake into 10 equal portions, about 3 oz each, and serve warm or at room temperature with one tbsp Cream Cheese Honey Drizzle.

Cream-Cheese Honey Drizzle

¼    cup low-fat cream cheese

1     tbsp raw organic honey

1     lemon, finely zested and juiced, divided

In a small bowl, heat cream cheese on high in microwave until slightly warm, about 10-15 seconds. Remove from microwave and use a rubber spatula to stir honey into cream cheese until smooth. Add pinch lemon zest and 2 tbsp water, a bit at a time, until mixture is consistency of thick cream. Taste topping and add more zest and juice if more lemony taste is desired.

Cake w/ Drizzle (3oz cake & 1tbsp drizzle) = 190 calories

Sweet & Sour Chocolate Bark

By Clean Eating

12 oz dark chocolate (70% cocoa or greater), chopped

1    cup unsalted raw almond pieces, toasted

1    cup unsweetened dried sour cherries

¼   organic crystallized ginger*, chopped

Pinch coarse sea salt

Line a rimmed baking sheet with foil. Set aside.

In a medium bowl set over a saucepan of simmering water, melt chocolate, stirring frequently, until smooth and melted, about 5 minutes. Pour melted chocolate onto prepared baking sheet, spreading with an offset spatula to about 1/4 – inch thickness. Sprinkle evenly with almonds, cherries, ginger and salt. Chill until chocolate is firm, about 30 minutes. Peel off foil and break chocolate into pieces. Store in refrig in an airtight container for up to one month. Best served slightly chilled.

Makes 16 – 1 oz servings, 190 calories per serving